Homemade Tater Tots

Golden, ultra-crispy potato cylinders with a meltingly soft grated interior. The scent of clean frying and browned potatoes fills the air.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 400
• Protein: 5 g
• Carbs: 42 g
• Fat: 22 g

Ingredients

• 800 g Potato ( whole with skin )
• 30 g Wheat flour ( sifted )
• 1 tbsp Corn starch
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 1000 ml Sunflower oil ( for frying )
• 1 tsp Onion powder

Instructions

1. Pre-cooking the potatoes

   Plunge the whole potatoes with their skins into boiling salted water. Cook for about 15 minutes. The tip of a knife should enter but meet firm resistance at the core.

2. Grating

   Let cool completely, peel, then grate the potatoes using the large holes of a grater. You should get clean filaments, not a puree.

3. Binding the mixture

   In a mixing bowl, combine the grated potatoes with the flour, cornstarch, onion powder, salt, and pepper. The mixture should be sticky to the touch while maintaining its structure.

4. Shaping

   Form small cylinders about 3 cm long by pressing firmly between your palms. They must be compact so they don't burst during cooking.

5. Frying

   Heat the sunflower oil to 180°C. Fry the tater tots in small batches. When they are evenly browned and the crust sounds hollow under a fork, drain on paper towels.

Chef's tips

• The secret lies in cooling: grating a hot potato will result in mush.
• Cornstarch ensures a crust that stays crunchy even after a few minutes out of the oil.

Storage

Keeps for 48h in the refrigerator. To reheat, place in a very hot oven for 5 minutes to restore the crunch.